All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Long a staple of take-out and food court Chinese menus, honey walnut shrimp is that perfect blend of sweet and savory that always satisfies. We have our own version that saves you a boatload of calories without tossing the flavor overboard. Succulent shrimp are tossed with fresh veggies and enrobed in a velvety sauce tinged with honey. It's a delicious complement to the shrimp and walnuts, and makes for a warming weeknight meal that won't won't leave you out in the cold.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with 1 ½ cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender, 17-20 minutes. Fluff grains with a fork, cover, and set aside. While rice cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli florets into bite-sized pieces. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Mince garlic. Stem, seed, and slice red bell pepper into thin ¼" strips. Rinse shrimp, pat dry, and season both sides with a pinch of salt and pepper.
Sear the Shrimp
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place shrimp in hot pan and cook 2 minutes per side, or until browned and shrimp reaches a minimum internal temperature of 145 degrees. Remove shrimp to a plate. No need to wipe pan clean.
Cook the Vegetables
Return pan used to cook shrimp to medium-high heat. Add 2 tsp. olive oil, broccoli, red bell pepper strips, white portions of green onion, and garlic (to taste) to hot pan. Cook, stirring often, until vegetables just begin to soften, 2 minutes. Lower heat to medium.
Finish the Dish
Add evaporated milk and honey to pan, and bring to a simmer. Cook until sauce thickens slightly, 1 minute. Stir in walnuts and shrimp and cook until shrimp are warmed through. Season with ½ tsp. salt and ¼ tsp. pepper.
Plate the Dish
Place a serving of rice on a plate and top with shrimp and vegetables. Garnish with green portions of green onion.
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